Browned Butter Pecan Chocolate Chip Cookies

Delicious bakery-style cookies featuring browned butter, crispy edges, and a chewy center, loaded with chocolate and toasted pecans.

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Brown the butter by melting it in a skillet over medium heat for 6–8 minutes until it foams, then turns amber.
Toast the pecans in a dry skillet for 4–5 minutes until fragrant and lightly browned.
Whisk together browned butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, combine all-purpose flour, cornstarch, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined, then stir in the toasted pecans and chocolate chips.
Chill the dough for 30 minutes to 1 hour.
Preheat oven to 175°C (350°F) and scoop the dough onto parchment-lined baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes until edges are golden and centers look set but soft. Cool on a wire rack.

Chill dough longer for thicker cookies and prevent excessive spread during baking.